Slow Cooked Coconut Curry Chicken

While I grant that it’s totally odd to be eating heavy slow cooker dishes when the temperature outside is approaching 100 degrees F and every time we step outside I melt into a small puddle that incidentally seems to attract all the mosquitoes in the DMV area, the slow cooker seems to be one of the few ways I actually get dinner to the table these days.  Just another reason for my love affair with the crock pot: dinner can basically be done by the time baby goes down for and then wakes up from his first nap.  And I can spend the rest of the day feeling like at least I accomplished one thing.

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Slow Cooked Coconut Curry Chicken

  • 2 pounds bone-in chicken breasts, skin removed
  • salt and pepper
  • coconut oil
  • 2 cans coconut milk
  • a big heap fresh basil
  • a big handful yellow curry powder
  • a handful chili powder
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • a big squeeze chili paste or 1 jalapeno, seeded and diced
  • 1 tablespoon cornstarch or flour
  • 1 teaspoon fresh ginger, grated or minced
  • to serve:
    • cooked rice or barley
    • cilantro
    • more basil
    • sour cream or Greek yogurt
  1. Heat a large skillet over medium high heat.  Add a little bit of coconut oil.
  2. Season the chicken breasts with salt and pepper.  Add them to the pan (don’t overcrowd the pan!) and get a nice brown sear on each side.  Remove to a plate while you assemble the slow cooker ingredients.
  3. In the slow cooker, combine coconut milk, basil, about 2 teaspoons salt and a teaspoon pepper, curry powder, and chili powder. Stir to combine and then add the red onions, garlic, and chili paste/jalapeno.  Place the seared chicken on top.
  4. Cook on low for 6-8 hours and then remove the chicken; let it cool for a few minutes so you can shred it.
  5. As chicken cools, add the ginger to the slow cooker.  Combine a little bit of cornstarch or flour with about a tablespoon cold water and give it a quick stir – add this to the slow cooker to help thicken the sauce a bit.
  6. Shred the chicken, removing the bones, and then return it to the crock pot.  Cook on low for another ten minutes or so.
  7. Serve on rice (we used barley – oh so good), topped with cilantro.

The Verdict:

Of all the dishes in slow cooker land, this is the one I’ve heard the most rave reviews from my husband about.    In fact, I was pretty sure I shouldn’t be posting this recipe, with the 100 degree heat and all, but then Husband asked: “but what if you forget how you made it?!”  I won’t, because I basically just adapted to our taste from this fabulous lady, but your wish is my  command, honey.

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Published by

varinaj

planning, cooking, eating and repeating.

4 thoughts on “Slow Cooked Coconut Curry Chicken”

      1. Haha I was totally kidding it’s impressive you manage to cook intricate meals with your hectic schedule, I generally rely on cereal in the morning and ramen for dinner, and I only have myself to take care of, so… But wow thank you I didn’t even realize home cooked delivery was a real thing, and in this area, that sounds incredible!

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  1. You should be proud of yourself. If I had baby, the husband and I would be eating frozen pizzas every night. The only energy I would be able to muster would be to preheat the oven.

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